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My initiation to Indian cuisine dates back to 1988 at Gaylord’s, an upscale restaurant in Palo Alto, California. It was a divine dining experience, but the premium that had to be paid for the posh, colonial interiors was prohibitive of successive visits. There were other Indian restaurants that were more of the dog-and-pony-show type with grand, exotic, maharajah décor, all exquisite, but which, more often than not, outshined the food.
                    [DatePublished] => 2007-01-04 00:00:00
                    [ColumnID] => 134178
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                    [AuthorName] => FORTyFIED By Cecile Lopez Lilles
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FRANCESCA AND BEATRICE AYALA

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My initiation to Indian cuisine dates back to 1988 at Gaylord’s, an upscale restaurant in Palo Alto, California. It was a divine dining experience, but the premium that had to be paid for the posh, colonial interiors was prohibitive of successive visits. There were other Indian restaurants that were more of the dog-and-pony-show type with grand, exotic, maharajah décor, all exquisite, but which, more often than not, outshined the food.
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This resto serves heirloom Indian recipes

By FORTyFIED By Cecile Lopez Lilles | January 4, 2007 - 12:00am

My initiation to Indian cuisine dates back to 1988 at Gaylord’s, an upscale restaurant in Palo Alto, California. It was a divine dining experience, but the premium that had to be paid for the posh, colonial...

Food and Leisure